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I stumbled upon pineapple upside-down cake perfection with my Instant Pot! This creamy twist on classic favorite combines tangy pineapple with velvety cream cheese, creating irresistible layers of flavor. Best part? No oven required! Simply layer ingredients, set pressure, wait 35 minutes, then unveil golden, caramelized goodness. Moist cake meets gooey fruit topping – pure dessert bliss. Ready for effortless indulgence? Let's dive into this sweet adventure together!
Ingredients for Pineapple Cream Cheese Upside-Down Cake
- Pineapple slices: Sweet and tangy fruit that caramelizes beautifully, adding a tropical flavor and moisture to the cake.
- Unsalted butter: Provides richness and flavor to the cake while helping to caramelize the pineapple and sugar for a gooey topping.
- Brown sugar: Melts into a sticky, sweet caramel that pairs perfectly with the pineapple, creating a luscious topping for the cake.
- Cream cheese: Adds a creamy and tangy element to the cake, balancing the sweetness of the pineapple and brown sugar.
- Granulated sugar: Sweetens the cake batter and complements the tanginess of the cream cheese and pineapple for a well-rounded flavor.
- Eggs: Bind the cake together, adding structure and moisture to the batter for a light and fluffy texture.
- Vanilla extract: Enhances the overall flavor profile of the cake, adding a warm and aromatic note to the sweet ingredients.
- All-purpose flour: Forms the base of the cake, providing structure and volume to hold the pineapple and cream cheese layers.
Read more: Upside Down Pizza Casserole Recipe
Essential Tools and Equipment
- Instant Pot: Essential for pressure cooking the cake, ensuring it cooks evenly and retains moisture.
- Mixing bowl: Used to combine and mix the cake batter ingredients thoroughly for a smooth texture.
- Electric mixer: Helps in beating the cream cheese and sugar together until smooth and creamy for the cake.
Pineapple Cream Cheese Upside-Down Cake Recipe for Instant Pot Lovers
This Pineapple Cream Cheese Upside-Down Cake is a delightful dessert made easy with an Instant Pot. Perfect for any occasion, it combines the tropical sweetness of pineapple with the creamy richness of cream cheese.
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Equipment
- Instant Pot
- Mixing bowl
- Spatula
- Serving Plate
Ingredients:
Main Ingredients
- 1 can pineapple slices 20 oz
- 0.25 cup unsalted butter
- 0.5 cup brown sugar
- 1 package cream cheese 8 oz, softened
- 0.5 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Read more: Pineapple Casserole Recipe with Cream Cheese
Instructions:
- Melt butter in the Instant Pot on sauté mode. Add brown sugar and stir until melted.
- Place pineapple slices in a single layer over the brown sugar mixture.
- In a mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the cream cheese mixture, stirring until just combined.
- Pour the batter over the pineapple slices in the Instant Pot.
- Close the lid, set to sealing, and cook on high pressure for 35 minutes. Quick release the pressure.
- Carefully invert the cake onto a serving plate. Serve warm.
Notes:
For best results, make sure the cream cheese is fully softened before mixing. You can also add maraschino cherries in the center of the pineapple slices for a classic touch.
Nutrition value:
Calories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 9gCholesterol: 85mgSodium: 240mgPotassium: 140mgFiber: 1gSugar: 28gVitamin A: 300IUVitamin C: 8mgCalcium: 60mgIron: 1mg
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Tried this recipe?Let us know how it was!
Tips for Making Ahead and Storing
Make Ahead Instructions
- Prepare the cake as directed and let it cool completely.
- Once cooled, cover the cake with plastic wrap and store in the refrigerator for up to 2 days.
- When ready to serve, reheat in the microwave or oven.
Freezing Instructions
- Allow the cake to cool completely after cooking.
- Wrap the cake tightly in plastic wrap and aluminum foil.
- Label the package with the date and store in the freezer for up to 3 months.
- To serve, thaw the cake in the refrigerator overnight and reheat before serving.
Did you know that adding a touch of almond extract to the cream cheese batter can enhance the flavor profile of this Instant Pot Lovers' Pineapple Cream Cheese Upside-Down Cake recipe, giving it a delightful nutty undertone?
Common Questions About This Instant Pot Lovers' Recipe
FAQ:
Can I use fresh pineapple instead of canned for this recipe?
Yes, you can use fresh pineapple slices instead of canned. Just make sure to slice them thinly and adjust the sweetness accordingly.
Can I substitute the cream cheese with another ingredient?
You can try using Greek yogurt or mascarpone cheese as a substitute for cream cheese in this recipe for a slightly different flavor.
How can I store any leftovers of this cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for longer storage.
Can I add nuts or other toppings to this cake?
Feel free to customize the cake by adding chopped nuts like pecans or walnuts on top before baking for added crunch and flavor.
Can I make this cake in a regular oven instead of an instant pot?
Yes, you can bake this cake in a preheated oven at 350°F (180°C) for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
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